That’s right. I said it… truffle pesto. Such a thing exists and it is superb. Decadent even. A rich mixture of black truffles, basil, quality extra virgin olive oil and pine nuts. I first came across this lovely sauce (Urbani Truffles brand) at Eataly; the one-of-a-kind Italian food mecca in New York City (and have since seen it at The Fresh Market chain of grocery stores as well).
Staring intently at this lovely green and white can and thinking ‘what will I do with you?’, I decided on a simple whole wheat orzo dish with the pesto, some roasted mushrooms and roasted asparagus, and a simple shaving of Parmesan cheese. With this type of quality store bought sauce, the possibilities are endless.
(To view this recipe, click on the blue title of the blog post above*)
Orzo with Asparagus, Mushrooms & Truffle Pesto
Ingredients:
- 1 lb. whole wheat orzo
- 1 (180 gram) jar of Urbani Truffle Pesto
- Olive oil
- Crushed red pepper flakes
- Salt & Pepper
- 8 oz. asparagus, ends trimmed, cut into 1-inch pieces
- 6 oz. assorted mushrooms
- Shaved Parmesan cheese
Directions:
- Bring a large pot of salted water to a boil. Cook the orzo according to the package directions; for about 10 minutes or until al dente. Drain and place the cooked pasta in a large bowl.
- In the meantime, preheat the oven to 375 degrees. Line a large baking sheet with parchment; place the cut asparagus and mushrooms in a single layer on the pan. Drizzle with a touch of olive oil, a pinch of salt and a pinch of pepper. (and crushed red pepper if you wish) Roast the vegetables for 25 minutes.
- Open the pesto sauce and heat in a small saucepan for 5 minutes over medium-low heat, stirring occasionally. Toss the orzo with the pesto and the roasted vegetables. Garnish with shaved Parmesan.
Tagged: asparagus, black truffles, Eataly, Italian, mushrooms, orzo, Parmesan cheese, pasta, pesto, truffle pesto, truffles, whole wheat orzo
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